avec riz aux oignons verts
Ce bol copieux de dinde déborde d’ingrédients sains et nourrissants! Nous avons même ajouté des épinards au mélange de dinde pour une touche encore plus santé. Les radis marinés et la sauce sucrée et épicée au chipotle et au miel rendent chaque bouchée inoubliable.
Allergens
Utensils
Tags
Dinde hachée
250 g
Riz basmati
0.75 cup
Sauce au chipotle
2 tbsp
Miel
1 unit(s)
Épices à enchilada
1 tbsp
Radis
3 unit(s)
Oignons verts
2 unit(s)
Poivron
1 unit(s)
Sel d'ail
1 tsp
Bébés épinards
28 g
Vinaigre de vin blanc
1 tbsp
Poivre
0.125 tsp
Sel
0.125 tsp
Huile
2 tsp
- Add 1 1/4 cups (2 1/2 cups) water and half the garlic salt to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove from heat. Set aside, still covered.
- Meanwhile, thinly radishes.
- Thinly slice green onions.
- Core, then cut pepper into 1/2-inch pieces.
- Roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors!)
- Combine chipotle sauce and 2 tsp (4 tsp) honey in a small bowl.
- Add vinegar, remaining honey, 1 tbsp (2 tbsp) water and a pinch of salt to a medium microwavable bowl. (NOTE: This is your pickling liquid.)
- Microwave in 15-sec increments, stirring between each, until salt dissolves.
- Add radishes to pickling liquid. Season with pepper, then stir to combine.
- Place in the fridge to cool.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1 tsp (2 tsp) oil, then peppers. Season with salt and pepper.
- Cook, stirring occasionally, until tender-crisp, 4-5 min.
- Remove from heat, then transfer to a plate.
- Reheat the same pan over medium.
- When the pan is hot, add 1 tsp (2 tsp) oil, then turkey. Season with remaining garlic salt and pepper.
- Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.**
- Add 2 tbsp (4 tbsp) water, Enchilada Spice Blend and spinach. Stir until spinach wilts, 1 min.
- Remove from heat, then cover to keep warm.
- Fluff rice with a fork, then stir in half the green onions.
- Divide green onion rice between bowls.
- Top with turkey, peppers, radishes and some pickling liquid.
- Drizzle chipotle-honey sauce over top.
- Sprinkle with remaining green onions.
600
kcal
Calories
17
g
Fat
3.5
g
Saturated Fat
80
g
Carbohydrate
14
g
Sugar
4
g
Dietary Fiber
32
g
Protein
110
mg
Cholesterol
1210
mg
Sodium
0.1
g
Trans Fat
850
mg
Potassium
150
mg
Calcium
4.5
mg
Iron
avec riz aux oignons verts et radis marinés
